Peach Sangria

I just got back from a crazy amazing summer road trip. 1650 miles and 10 days, exploring my home state of California. I dined in terrific restaurants, saw natural wonders, toured cheese farms, and found myself in totally new and unfamiliar places. I also got to sleep in almost every day of the trip– no alarm clock, can you imagine?! What a treat! The past few months have been super busy, and I really needed to take a few days all to myself. Getting away and exploring the state left me well rested and inspired. I am so excited to share some of the culinary tidbits I picked up along the way.

Now that I’m back home and slowly returning to the “real world,” part of me still longs to be on the road. But I’m convinced I can make the summer fun stretch another month. The answer? Peach Sangria! This sweet and summery beverage is crisp, clean, and very easy to prepare. Seasonal summer flavor, so cool and refreshing. It’s like a mini vacation in a pitcher. Cheers!

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In a small saucepan, bring 1/4 cup of sugar and 1/2 cup of water to a boil. Stir until the sugar dissolves completely. Remove from heat and let it cool. This is your simple syrup.

Pour the simple syrup, peach liqueur and white wine over the peaches. Stir.

Place the pitcher in the refrigerator and let it sit for at least 2 hours, up to overnight.

When ready to serve, top the pitcher off with chilled ginger ale and stir gently. Serve in wine glasses, allowing a piece of fruit or two into each glass.

The ginger ale will lose its carbonation quickly in the pitcher, but will still add a great flavor. If you'd like a more sparkling sangria, top the glasses off rather than the pitcher. Fill each glass half full with sangria and top off with ginger ale. This will make the final beverage more carbonated and sparkling.

SUPER recipe for taste, ease, almost all ingredients on hand and adaptability! Used my friends peaches from her tree, only an airplane sized bottle of peach liquor, and less simple syrup too. Ginger ale awesome flavor and sweet enough plus easy to adjust per glass. Truly sunny California in a bottle. Cheers and Thank you!

Making this for my wedding next weekend a 5gallon container. Just mixed a small batch to try and it’s sitting now. I’m trying to get it all done early and the wedding isn’t until Saturday. Do u think if I make it on Wednesday, it will keep until Saturday? I was thinking I’d refrigerate it until Saturday and then serve over ice. Was also planning to add the ginger ale/soda water to each glass served instead of the big batch. Thoughts?

I would make it 48 hours before. It will probably last longer than that but 48 hours is definitely safe. Also yes, wait until the last minute to add the carbonated portion otherwise it will go flat. Enjoy!

Went to a poker game where one of the players made this and brought it to the game. Out of the 7 players, only the person that made it and myself drank alcohol. So, needless to say between the two of us, we got rather toastie. But, it sure tasted great. Especially the peaches! Incidentally, I might have had a chance to win had I not drank the Sangria, but it was worth every nickel, dime, quarter that I lost.

How much does this make? I’m trying to make for a party to serve out of a 5 gallon jug. Once it is chilled over night, I may remove the fruit (to keep it from stopping up the spicket and it can be added to top off the drink along with the ginger ale. What do you think?

Hi Dare, this recipe makes about 8 cups. I think your plan sounds good; I will say that I’ve never had the fruit stop up a spigot on a party jug, but if you’re concerned you can certainly add it to the cups instead.

I can’t wait to try this!! What white wine would you recommend? Could I use moscato to make this? Or would that be too sweet to use? Also I can’t believe it took me so long to find your blog, I love it!!

GREAT recipe! I love the addition of ginger ale (or fevertree ginger beer) for taste and sparkle. I had never thought of it before. Here’s to being a tourist in your home state – which I got to do last summer as well.

I made this this weekend with some Sauvignon Blanc, delicious! I was a little lazy when it came to making simple syrup so I used Agave Nectar instead, still tasted great. Thanks for the perfect poolside treat!